Chicken Cutlets

 

I used to eat a lot of these, especially when I was in India, it was easy just go to a good bakery and buy them and enjoy. But here in US, I don't get the chance to do so, as we don't get in restaurants for takeout I guess. But I am happy that I can make it myself, as I want it, keeping it healthy is my key. Today I am going to make these shallow fried and finish it off in the toaster oven. This gives a nice golden brown crust and perfectly cooked, crispy on the outside, moist and juicy in the inside.

Ingredients:

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1 lb ground Chicken
3 Potatoes boiled and mashed
1 small Onion chopped
1 tsp Ginger-Garlic paste
Salt and Pepper to taste
2-3 tbsp Shan's Chicken Tikka Masala
1/4 cup Cilantro chopped
1 egg + 1 tsp water whisked
1/4 - 1/2 cup Whole Wheat plain Bread Crumbs
2-3 tbsp Olive Oil for shallow fry

Method:
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1. In a large mixing bowl add ground chicken, mashed potatoes, onion, ginger-garlic paste, salt, pepper, shan's masala and cilantro and mix all the ingredient. Make sure you don't over mix as it will make the meat hard after it's cooked.

2. In a separate bowl add the egg and water and whisk it well.

3. In another bowl or plate add the bread crumbs.
4. Now make lemon size balls with the ground chicken mixture, flatter it to shape it, I made a round, rectangle and triangle shape...you can make any shapes you prefer.

5. Now take each chicken cutlets, dip both the sides in the egg, lift and then place in on the plate/bowl of bread crumbs and coat both the sides with crumbs and press it a little bit so that the bread crumbs stick and make the shapes again to that it looks even and well shaped.

6. Make as many as cutlets following the above step to make each cutlets and arrange them in a plate, make sure they are not over lapped or sticking to each other which will make it hard to lift.

7. In a skillet or pan add the oil, when it's medium hot place the cutlets carefully and cook it for about 5-6 mins each side or until golden brown on both sides.

8. Serve hot with your choice of sauce, dip or chutney.

Sending this recipe to Denny of "Oh Taste n See" and Krithi of "Krithi's Kitchen"

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Five Favourites Of Sri Krishna For Janmaashtami - Vella Aval - Beaten Rice With Jaggery

VELLA AVAL

After a lot of persuasion by Sri Krishna, the Lord's childhood friend Kuchela hands out his humble offering to Him. The beaten rice offering conveys to the Lord the predicament of his dear friend Kuchela who is pounded and beaten by the worldly miseries. When Krishna lovingly savours the beaten rice Kuchela is blessed with all the sweetness in life.

Offering Vella Aval to Sri Krishna reminds us that He stands by his devotees in all the ups and downs of life.

                                                 

INGREDIENTS

Beaten Rice - 1 cup
Crushed jaggery - 3/4 cup
Turmeric powder - 1 pinch

Salt - 1/2 a pinch

Cashew nuts - few

Grated dry coconut ( copra ) - 2 tbsps

Ghee - 2 tsps

Cardamom powder - 1 pinch

METHOD

1. Dry roast beaten rice till it pops up and gives out a pleasant aroma.

2. Wash the roasted aval and squeeze out all the water.

3. Rub salt and turmeric powder evenly, cover with a lid and allow to soak for fifteen minutes till it becomes soft.

                        

4. Heat one spoon of ghee in a pan and fry the cashew nuts to a golden colour.

5. Add the soaked aval and stir well.

6. Cover and cook on low flame for a few minutes.

7. Remove lid and stir well and switch off flame when all the moisture is evaporated.

                                                  

8. Add one cup of water to crushed jaggery and boil it in another saucepan.

9. Filter the jaggery water, return it to the saucepan and continue boiling till the syrup foams and becomes very sticky.

                                                  

10. Add the jaggery syrup to the aval and stir well.

                                               

                                                  

11. Switch on the stove and cook the aval in jaggery syrup till the syrup coats each and every grain of aval.

12. When the vella aval becomes dry switch off flame again.

13. Add cardamom powder and the dry coconut gratings.

14.Add the remaining ghee and allow the vella aval to cool.

                                                 

Fluff up the jaggery coated Vella Aval using a spoon or fork and offer it to Sri Krishna.Savour the prasaadam and enjoy the bliss.

Five Favourites Of Sri Krishna For Janmaashtami - Shatti Thair - Pot Of Curd

SHATTI THAIR

Baby Krishna's heart is like a ball of butter. It melts for his devotees.
The devotees know no greater joy than feeding the divine baby a pot of freshly set curd.

Here is a method to set a fresh and thick shatti thair ( curd set in a clay pot ) to celebrate the birthday of the very special Baby.

                                                 

                                                  

INGREDIENTS

Whole milk - 1 lit
Curd - 1 tsp

Saffron strands - a few

Pistachios - For topping
Sugar - For topping

Clay pot - 1

METHOD

1. Boil whole milk in a big vessel so that the milk does not over flow.

                                                 

2. Keep stirring now and then and boil the milk for at least 5 minutes and then switch off flame.
3. Wash the clay pot thoroughly and fill it up with hot water.

4. Allow the milk to cool down until it becomes lukewarm or a little more warm if the day is cold.

5. Take a teaspoon of curd in a ladle and stir it into the warm milk.

                                                  

6. Stir vigoursly till the culture blends well with the milk.

7. Empty out the hot water from the clay pot and pour the milk gently into the warm pot.

                                                 

8. Cover with a lid and leave it near the stove over night.

9. Early next morning gently move the pot into the refrigerator.

                                                 

Fresh thick Shatti Thair is ready for the evening pooja.

                                                 

TO MAKE THE CURD MORE SPECIAL 

1.Add a few strands of saffron to the hot milk as soon as you switch off flame.

2. When it becomes lukewarm introduce the curd culture as said before.

3. Pour the milk into individual katories ( bowls ) and cover each bowl with a small lid.

4. Leave them near the stove to set overnight.

                                                 

5. Refrigerate in the morning.

6. Top the special curd in each bowl with pistachios and a sprinkle of sugar just before offering it to Baby Krishna.

                                                 

Enjoy the Special Curd prasaadam with family and friends.